Preheat oven to 350 degree F. For crust, in a small bowl combine graham cracker crumbs, hazelnuts, and butter. Press into bottom of a 9-inch springform pan. Bake for 10 minutes. Cool on wire rack. For filling, in a large mixing bowl beat cream cheese, sugar, cardamom, and vanilla until smooth. Stir in eggs.

In a small saucepan heat lingonberries or cranberries over low heat until melted or completely softened; stir occasionally. Strain syrup from berries. (Cranberries have less syrup, so if using them, add enough cranberry mixture to drained syrup to make 3/4 cup.) Cover; chill syrup. Reserve berries. Stir strained berries into cream cheese mixture. Pour cream cheese mixture over baked crust. Place springform pan in a shallow baking pan. Bake for 40 to 45 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken.

Cool in springform pan on wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan. Cool for 30 minutes more. Remove the sides of the pan and cool cheesecake completely. Cover and chill at least 4 hours before serving. Stir reserved syrup; spoon over servings of cheesecake. Makes 12 servings.